The Complete Guide to Growing and Using Sprouts by Richard Helweg & with foreword by Daniel Cavallaro & president & SeThInk Media

Author:Richard Helweg & with foreword by Daniel Cavallaro & president & SeThInk Media
Language: eng
Format: epub
Tags: sprouts, recipes, guide, garden, types, health, nutrition, grow
Publisher: Atlantic Publishing Group Inc.
Published: 2012-05-29T16:00:00+00:00

Table of Contents

Chapter 8: Soups, Stews, and Chili

Soup recipes are another invitation to play with your favorite ingredients. The basic idea of soup is to throw a bunch of ingredients into a pot with some liquid and cook it until it reaches the desired flavor. Soups and stews are simple comfort foods made to warm cold winter days, or, in the case of cold soups like gazpacho, refresh on those hot summer nights.

Vegetable Stew with Sprouted Quinoa

This recipe yields four to six serving.

Ingredients

½ cup quinoa

1 cup water

2 cups chopped onions

2 garlic cloves, minced or pressed

1 Tbsp. vegetable oil

1 celery stalk, chopped

1 carrot, cut on the diagonal into ¼-inch thick slices

1 red bell pepper, cut into 1-inch pieces

1 cup cubed sweet potatoes

½ cup corn, fresh or frozen then thawed

2 cups finely chopped fresh or canned tomatoes, undrained

1 cup vegetable stock 1 cup vegetable stock

2 tsp. ground cumin

½ tsp. chili powder

1 tsp. ground coriander

Pinch of cayenne (or more to taste)

2 tsp. fresh oregano or 1 tsp. dried oregano

Salt (to taste)

Chopped fresh cilantro (optional)

Grated hard white cheese (optional)

Directions

1. Place sprouted quinoa and water in pot and cover.

2. Cook on medium-low heat for about ten minutes until soft.

3. Place the onions, garlic, and vegetable oil in skillet and sauté on medium heat, stirring frequently, until onions are soft.

4. Add celery and carrots to the skillet and sauté an additional five minutes, stirring frequently.

5. Transfer sautéed vegetables to a soup pot.

6. Add red bell pepper, sweet potatoes, corn, tomatoes, and vegetable stock to soup pot.

7. Add cumin, chili powder, coriander, cayenne, and oregano to soup pot.

8. Simmer covered for 20 minutes until sweet potatoes are tender.

9. Stir in sprouted quinoa.

10. Salt to taste.

11. Top with a grated hard white cheese such as Parmesan or chopped cilantro.

Black Turtle Bean Soup

This recipe yields ten servings.

Ingredients

8 cups black turtle bean sprouts

1 gallon water

1½ Tbsp. cumin powder

2 tsp. dried oregano

2 tsp. ground black pepper

2 tsp. dried thyme

2 cups diced red onion

2 cups chopped celery

2 cups chopped carrots

2 Tbsp. minced garlic

4 Tbsp. olive oil

1/3 cup dry sherry

Salt (to taste)

Sharp cheddar cheese (grated)

Sour cream (to taste)

Directions

1. Place black turtle bean sprouts in a pot with 1 gallon cold water.

2. Add cumin, oregano, black pepper, and thyme to the pot.

3. Bring water to a boil then reduce to a very gentle simmer.

4. Allow mixture to simmer for one hour.

5. Sauté onions, celery, carrots, and garlic in olive oil until they are tender.

6. Add sautéed vegetables, sherry, and salt to black turtle bean sprouts after they have simmered for one hour.

7. Continue to simmer for one hour (a total cooking time of two hours).

8. Stir gently from bottom up to keep black turtle bean sprouts on bottom from sticking or burning.

Serve over rice with grated cheddar cheese and a dollop of sour cream on top.

Sprouted Black Bean Chili

This recipe yields four to six servings.

Ingredients

For the chili

2 cups finely chopped red onion

3 crushed garlic cloves

½ cup of water

1 Tbsp. ground cumin

1 Tbsp. ground coriander

1 cup salsa (see recipe below)

1 chopped green bell pepper

1 chopped red bell pepper

2½ cups cooked sprouted black beans (see directions below)

1 28-oz. can whole tomatoes with juice

2 cups

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